{"id":3941,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/zwiebelrostbraten\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"zwiebelrostbraten","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/zwiebelrostbraten\/","title":{"rendered":"Zwiebelrostbraten"},"content":{"rendered":"\n<style>\n#recipe-sr-zwiebelrostbraten{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 60px;\n  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.gj-eyebrow,#recipe-sr-zwiebelrostbraten .gj-h1 .gj-serif,#recipe-sr-zwiebelrostbraten .gj-sec .gj-serif,#recipe-sr-zwiebelrostbraten .gj-steps>li::before,#recipe-sr-zwiebelrostbraten .gj-intro p:first-of-type::first-letter,#recipe-sr-zwiebelrostbraten .gj-stage{color:#000}\n  #recipe-sr-zwiebelrostbraten .gj-h1{font-size:22pt;margin-bottom:10px}\n  #recipe-sr-zwiebelrostbraten .gj-sec::after,#recipe-sr-zwiebelrostbraten .gj-stage::after,#recipe-sr-zwiebelrostbraten .gj-prose h3::before{background:#999}\n  #recipe-sr-zwiebelrostbraten .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-zwiebelrostbraten .gj-rail,#recipe-sr-zwiebelrostbraten .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-zwiebelrostbraten .gj-rail-t,#recipe-sr-zwiebelrostbraten .gj-rail-stop b,#recipe-sr-zwiebelrostbraten .gj-close .gj-serif{color:#000}\n  #recipe-sr-zwiebelrostbraten .gj-rail-stop span,#recipe-sr-zwiebelrostbraten .gj-rail-sum,#recipe-sr-zwiebelrostbraten .gj-close p{color:#222}\n  #recipe-sr-zwiebelrostbraten .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-zwiebelrostbraten .gj-rail-track::before{background:#999}\n  #recipe-sr-zwiebelrostbraten .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-zwiebelrostbraten .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-zwiebelrostbraten .gj-ing-group,#recipe-sr-zwiebelrostbraten .gj-steps>li,#recipe-sr-zwiebelrostbraten .gj-rail,#recipe-sr-zwiebelrostbraten .gj-close,#recipe-sr-zwiebelrostbraten .gj-nutri-row,#recipe-sr-zwiebelrostbraten .gj-fact{break-inside:avoid}\n  #recipe-sr-zwiebelrostbraten .gj-sec h2,#recipe-sr-zwiebelrostbraten .gj-stage{break-after:avoid}\n  #recipe-sr-zwiebelrostbraten .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}\n}\n<\/style>\n<article id=\"recipe-sr-zwiebelrostbraten\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">Austrijska gostioni\u010darska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Zwiebelrostbraten<\/b> sa gove\u0111im odrescima u tamnom sosu <span class=\"gj-serif\">i hrskavim kolutovima luka<\/span><\/h2>\n\n  <p class=\"gj-sub\">Gove\u0111i odresci u tamnom sosu od luka, crnog vina i bujona, zavr\u0161eni visokim slojem hrskavih kolutova luka i zape\u010denim krompirom.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Odmor ili hla\u0111enje:<\/i> <b>10 min<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>1 h 40 min<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">4 porcije<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">35 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">55 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 760 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Zwiebelrostbraten-3.webp\" alt=\"Austrijski Zwiebelrostbraten sa tamnim sosom, hrskavim lukom i krompirom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Dve obrade luka daju razli\u010dite teksture: jedan deo se topi u sosu, drugi ostaje suv i hrskav.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Jedan luk za sos, drugi za hrskavu zavr\u0161nicu<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Zwiebelrostbraten recept gradi jelo oko dvostruke upotrebe crnog luka. Tanko se\u010den luk za sos polako tamni u masno\u0107i, zatim se povezuje sa paradajz-pireom, crnim vinom i gove\u0111im bujonom. Druga koli\u010dina luka se bra\u0161ni i pr\u017ei odvojeno do suve, zlatne hrskavosti. Gove\u0111i odresci se kratko zapeku na jakoj vatri, odmore, pa vrate u sos samo koliko je potrebno da se zagreju i omek\u0161aju. Na tanjiru se dobijaju so\u010dno meso, dubok sos i vazdu\u0161asti kolutovi koji ostaju iznad te\u010dnosti.<\/p>\n    <p>Odgovaraju\u0107i rez je rozbratna ili ramstek sa blagim mramoriranjem. Odresci debljine oko dva centimetra zadr\u017eavaju so\u010dnost, ali nisu toliko debeli da zahtevaju dugo pe\u010denje. Rub masno\u0107e se plitko zase\u010de na nekoliko mesta, \u010dime se spre\u010dava savijanje u tiganju. Meso se su\u0161i, za\u010dini i prema\u017ee tankim slojem senfa. Bra\u0161no na povr\u0161ini nije debeli panir; ono poma\u017ee formiranju korice i kasnije vrlo blago vezuje sos.<\/p>\n    <p class=\"gj-pull\">Hrskavi luk nikada ne \u010deka u sosu; postavlja se na meso tek kada je tanjir spreman za sto.<\/p>\n    <p>Luk za sos tra\u017ei vreme i srednju vatru. Prebrzo pr\u017een luk dobija crne ivice pre nego \u0161to postane sladak, pa sos ostaje gorak. Kada postane duboko zlatan, dodaju se paradajz-pire i malo bra\u0161na, a zatim vino. Te\u010dnost se kuva dok miris sirovog alkohola ne oslabi i zapremina se smanji pribli\u017eno za polovinu. Bujon ulazi postepeno, a sos se kr\u010dka dok ne oblo\u017ei pole\u0111inu ka\u0161ike. Hladan puter na kraju daje sjaj i zaokru\u017euje ukus.<\/p>\n    <p>Hrskavi luk zahteva sasvim drugi pristup. Kolutovi se seku tanko i ujedna\u010deno, razdvajaju, su\u0161e i lagano posipaju bra\u0161nom. Ulje mora biti oko 170 \u00b0C. U hladnijem ulju luk upija masno\u0107u i ostaje savitljiv; u previ\u0161e vrelom brzo tamni. Pr\u017ei se u manjim turama, zatim soli dok je jo\u0161 topao. Na sos se stavlja tek u poslednjem trenutku, jer \u0107e para iz mesa i te\u010dnosti posle nekoliko minuta omek\u0161ati koricu.<\/p>\n    <p>Zape\u010deni krompir sa fotografije priprema se od prethodno skuvanih malih krompira. Rase\u010dene polovine dobijaju boju u tiganju dok se meso odmara. \u010citav obrok mo\u017ee da se organizuje bez \u017eurbe: sos se dr\u017ei topao, krompir dovr\u0161ava, a odresci kratko vra\u0107aju u te\u010dnost. Za bezbedan rezultat gove\u0111i odresci treba da dostignu najmanje 63 \u00b0C i odmore tri minuta, dok se ostaci pri podgrevanju zagrevaju do 74 \u00b0C.<\/p>\n    <p>Komad govedine treba da ima ravnu povr\u0161inu i ne\u0161to masno\u0107e uz ivicu. Pre pe\u010denja se su\u0161i, blago zaseca po masnom obodu i ostavlja na sobnoj temperaturi samo onoliko dugo koliko traje priprema luka. Tiganj mora biti dobro zagrejan da se napravi tamna korica bez prekuvavanja sredine. Meso se posle kratkog pe\u010denja sklanja, a njegov zavr\u0161etak odvija se u sosu, gde temperatura raste sporije i ostaje pod kontrolom.<\/p>\n    <p>Jelo koristi luk na dva na\u010dina. Ve\u0107i deo polako se kuva u sosu dok ne postane sladak i mekan, a tanji kolutovi se zasebno pr\u017ee do hrskavosti za zavr\u0161etak. Bra\u0161no na pr\u017eenom luku mora biti veoma tanko, a ulje \u010disto i dovoljno vrelo. Hrskavi luk se stavlja preko mesa tek pri serviranju; ostavljen u sosu gubi teksturu i pretvara se u zadebljanje umesto jasnog zavr\u0161nog sloja.<\/p>\n    <p>Sos se dovr\u0161ava tek kada se utvrdi stepen pe\u010denja mesa. Odresci se vra\u0107aju u te\u010dnost na nekoliko minuta, bez sna\u017enog klju\u010danja, i mere termometrom prema \u017eeljenom stepenu i bezbednosti. Posle va\u0111enja odmaraju kratko, dok se sos redukuje do gustine koja obla\u017ee pole\u0111inu ka\u0161ike, ali i dalje slobodno te\u010de.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Dve obrade luka i kratko pe\u010denje mesa<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Kolutovi za pr\u017eenje se su\u0161e, a luk za sos polako dobija zlatnu boju.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:25<\/b><span>Odresci se zapeku i odmore, dok se vino i bujon redukuju u istom tiganju.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:55<\/b><span>Mali krompiri dobijaju koricu, a kolutovi luka pr\u017ee se u kratkim turama.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:30<\/b><span>Meso se vra\u0107a u sos, hladan puter daje sjaj, a hrskavi luk ide na vrh.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Gove\u0111i odresci se posu\u0161e, plitko zaseku uz masni rub, prema\u017eu senfom, za\u010dine i lagano pobra\u0161ne. Kratko se zapeku u vrelom tiganju i odmore. U istoj posudi luk se karamelizuje, zatim kuvaju paradajz-pire, crno vino i gove\u0111i bujon do gustog, sjajnog sosa. Odresci se vrate samo nekoliko minuta. Posebni tanki kolutovi luka se uvaljaju u bra\u0161no i pr\u017ee na 170 \u00b0C do hrskavosti. Kuvani mali krompiri se zapeku na puteru. Jelo se sla\u017ee neposredno pred serviranje, sa lukom iznad sosa. Hrskavi luk ostaje odvojen do poslednjeg trenutka, dok se meso vra\u0107a u sos samo kratko radi kontrolisanog zavr\u0161etka. neposredno pre slu\u017eenja.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h3>Za odreske i sos<\/h3>\n        <ul>\n          <li><b>4 gove\u0111a odreska po 200 g<\/b> \u2014 <em>rozbratna ili ramstek, oko 2 cm debljine<\/em><\/li>\n          <li><b>2 ka\u0161i\u010dice di\u017eonskog senfa<\/b> \u2014 <em>tanak sloj preko mesa<\/em><\/li>\n          <li><b>30 g glatkog bra\u0161na<\/b> \u2014 <em>za lagano posipanje mesa i sosa<\/em><\/li>\n          <li><b>2 ka\u0161ike neutralnog ulja<\/b> \u2014 <em>za pe\u010denje odrezaka<\/em><\/li>\n          <li><b>30 g putera<\/b> \u2014 <em>deo za sos, deo za krompir<\/em><\/li>\n          <li><b>3 velike glavice crnog luka, na tanke polumesece<\/b> \u2014 <em>za osnovu sosa<\/em><\/li>\n          <li><b>1 ka\u0161ika paradajz-pirea<\/b> \u2014 <em>kratko se pr\u017ei<\/em><\/li>\n          <li><b>150 ml suvog crnog vina<\/b> \u2014 <em>redukuje se pre bujona<\/em><\/li>\n          <li><b>450 ml gove\u0111eg bujona<\/b> \u2014 <em>neslan ili slabo slan<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica jabukovog sir\u0107eta<\/b> \u2014 <em>za zavr\u0161nu ravnote\u017eu<\/em><\/li>\n          <li><b>9 g soli<\/b> \u2014 <em>raspodeljena izme\u0111u mesa, sosa i luka<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica crnog bibera<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h3>Za hrskavi luk<\/h3>\n        <ul>\n          <li><b>2 velike glavice crnog luka, na kolutove<\/b> \u2014 <em>1\u20132 mm debljine<\/em><\/li>\n          <li><b>70 g glatkog bra\u0161na<\/b> \u2014 <em>za lagan omota\u010d<\/em><\/li>\n          <li><b>1\/2 ka\u0161i\u010dice slatke paprike<\/b> \u2014 <em>me\u0161a se sa bra\u0161nom<\/em><\/li>\n          <li><b>500 ml neutralnog ulja za pr\u017eenje<\/b> \u2014 <em>ve\u0107ina ostaje u \u0161erpi<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-group\">\n        <h3>Za krompir<\/h3>\n        <ul>\n          <li><b>800 g malog krompira<\/b> \u2014 <em>prethodno skuvan do meko\u0107e<\/em><\/li>\n          <li><b>1 ka\u0161ika seckanog vla\u0161ca<\/b> \u2014 <em>za zavr\u0161etak<\/em><\/li>\n        <\/ul>\n      <\/div>\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Alergeni su gluten, mleko i senf. Bezglutensko bra\u0161no na bazi pirin\u010da mo\u017ee da se koristi za meso i luk. Procena nutritivnih vrednosti ra\u010duna razumnu koli\u010dinu zadr\u017eanog ulja, ne svih 500 ml za pr\u017eenje.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Hrskavi luk i krompir<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Pripremite kolutove<\/p>\n        <p class=\"gj-step-x\">Kolutove luka razdvojite i dobro osu\u0161ite. Pome\u0161ajte 70 g bra\u0161na, papriku i 1 g soli, pa luk uvaljajte neposredno pre pr\u017eenja.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Ispr\u017eite luk<\/p>\n        <p class=\"gj-step-x\">Ulje zagrejte na 170 \u00b0C. Pr\u017eite luk u manjim turama 2\u20133 minuta, dok ne postane zlatan i suv. Ocedite na re\u0161etki ili papiru i posolite sa 1 g soli.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zapecite krompir<\/p>\n        <p class=\"gj-step-x\">Kuvan krompir prepolovite. Na 15 g putera pecite presekom nadole 8\u201310 minuta, zatim okrenite, posolite sa 1 g soli i pospite vla\u0161cem.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Meso<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Pripremite odreske<\/p>\n        <p class=\"gj-step-x\">Masni rub zasecite na nekoliko mesta. Meso posu\u0161ite, prema\u017eite senfom, za\u010dinite sa 4 g soli i polovinom bibera, pa vrlo lagano pospite sa 20 g bra\u0161na.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zapecite<\/p>\n        <p class=\"gj-step-x\">U \u0161irokom tiganju zagrejte ulje. Odreske pecite 2\u20133 minuta po strani, dok ne dobiju tamnu koricu i dostignu najmanje 63 \u00b0C. Prenesite ih na tanjir i ostavite 10 minuta.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Sos i zavr\u0161etak<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Karamelizujte luk<\/p>\n        <p class=\"gj-step-x\">U isti tiganj dodajte polumesece luka i pr\u017eite 12\u201315 minuta na srednjoj vatri, dok ne postanu duboko zlatni. Dodajte paradajz-pire i preostalih 10 g bra\u0161na, pa pr\u017eite 1 minut.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Redukujte vino<\/p>\n        <p class=\"gj-step-x\">Sipajte vino i sastru\u017eite zape\u010dene tragove sa dna. Kuvajte 4\u20135 minuta, dok se zapremina ne smanji pribli\u017eno za polovinu.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Skuvajte sos<\/p>\n        <p class=\"gj-step-x\">Dodajte bujon, preostali biber i 2 g soli. Kr\u010dkajte 12\u201315 minuta, dok sos ne oblo\u017ei pole\u0111inu ka\u0161ike.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Vratite meso<\/p>\n        <p class=\"gj-step-x\">Odreske sa sokom vratite u sos na 3\u20135 minuta, bez jakog klju\u010danja. Dodajte sir\u0107e i preostalih 15 g hladnog putera, pa lagano prome\u0161ajte.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Slo\u017eite tanjir<\/p>\n        <p class=\"gj-step-x\">Na svaki tanjir stavite odrezak, prelijte sosom i lukom iz sosa, dodajte krompir, pa na vrh postavite hrskave kolutove.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i slaganje ukusa<\/h3>\n    <p>Slu\u017ei se odmah, uz zape\u010deni krompir, \u0161pecle ili pire. Kisela zelena salata mo\u017ee da olak\u0161a bogat sos. Hrskavi luk se nosi u posebnoj \u010diniji ako jelo \u010deka na stolu, pa se dodaje pojedina\u010dno.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Odresci i sos mogu da se \u010duvaju zajedno do tri dana u fri\u017eideru. Podgrevaju se na slaboj vatri dok meso ne dostigne 74 \u00b0C. Hrskavi luk se \u010duva odvojeno u suvoj posudi do jednog dana i vra\u0107a mu se tekstura 5 minuta u rerni na 170 \u00b0C.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Rozbratna mo\u017ee da se zameni ramstekom. Crno vino mo\u017ee da se zameni dodatnim bujonom i jednom ka\u0161i\u010dicom sir\u0107eta. Umesto pr\u017eenih kolutova mo\u017ee da se napravi tanak sloj luka u rerni. Krompir se mo\u017ee zameniti \u0161peclama ili pireom, bez menjanja glavnog sosa.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Odresci moraju biti suvi pre nego \u0161to u\u0111u u vreli tiganj. Luk za sos se pr\u017ei strpljivo, dok se luk za vrh pr\u017ei kratko i vru\u0107e. Hladan puter se dodaje tek kada sos vi\u0161e sna\u017eno ne klju\u010da. Potrebni su \u0161irok tiganj, manja duboka \u0161erpa, termometar za ulje, re\u0161etka i hvataljke.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 760 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 52 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 47 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 37 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 920 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 porcija. <b>Alergeni:<\/b> Alergeni su gluten, mleko i senf. Vrednosti su pribli\u017ena procena po porciji na osnovu standardnih referentnih podataka; stvarni rezultat zavisi od brendova, obrade, upijanja i veli\u010dine porcije.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Sos tra\u017ei mek luk, zavr\u0161nica tra\u017ei suv luk \u2014 me\u0161anjem te dve uloge jelo gubi karakter.<\/p>\n    <p>Zwiebelrostbraten je precizan tanjir od poznatih sastojaka. Kada se meso pe\u010de kratko, sos redukuje odvojeno, a pr\u017eeni luk dodaje poslednji, svaka tekstura ostaje jasna.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-zwiebelrostbraten\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Zwiebelrostbraten sa gove\u0111im odrescima u tamnom sosu i hrskavim kolutovima luka\",\n  \"description\": \"Zwiebelrostbraten od gove\u0111ih odrezaka, kratko zape\u010denih i dovr\u0161enih u sosu od luka, crnog vina i bujona, sa hrskavim pr\u017eenim lukom i krompirom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Zwiebelrostbraten-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Zwiebelrostbraten-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Zwiebelrostbraten-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Pr\u017eenje, deglaziranje i kratko kr\u010dkanje\",\n  \"keywords\": \"Zwiebelrostbraten u sosu od luka, gove\u0111i odrezak sa lukom, hrskavi kolutovi luka, sos od crnog vina i bujona, austrijski rostbraten\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT55M\",\n  \"totalTime\": \"PT1H40M\",\n  \"recipeYield\": \"4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"760 kcal\",\n    \"carbohydrateContent\": \"52 g\",\n    \"proteinContent\": \"47 g\",\n    \"fatContent\": \"37 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"920 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"4 gove\u0111a odreska po 200 g\",\n    \"2 ka\u0161i\u010dice di\u017eonskog senfa\",\n    \"30 g glatkog bra\u0161na\",\n    \"2 ka\u0161ike neutralnog ulja\",\n    \"30 g putera\",\n    \"3 velike glavice crnog luka, na tanke polumesece\",\n    \"1 ka\u0161ika paradajz-pirea\",\n    \"150 ml suvog crnog vina\",\n    \"450 ml gove\u0111eg bujona\",\n    \"1 ka\u0161i\u010dica jabukovog sir\u0107eta\",\n    \"9 g soli\",\n    \"1 ka\u0161i\u010dica crnog bibera\",\n    \"2 velike glavice crnog luka, na kolutove\",\n    \"70 g glatkog bra\u0161na\",\n    \"1\/2 ka\u0161i\u010dice slatke paprike\",\n    \"500 ml neutralnog ulja za pr\u017eenje\",\n    \"800 g malog krompira\",\n    \"1 ka\u0161ika seckanog vla\u0161ca\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Hrskavi luk i krompir\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite kolutove\",\n          \"text\": \"Kolutove luka razdvojite i dobro osu\u0161ite. 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